Archive for July, 2008

Pork Chop Lovin

Wednesday, July 30th, 2008

I spent a recent evening with Will and his family to celebrate his birthday. His wife rolled out the red carpet and bought some Berkshire pork, cut from the so-called black pig. Berkshire pork is an 300 year-old English breed known to be more moist and flavorful than the “other white meat” you typically find. In fact, the U.S. pork industry’s emphasis on making their product a chicken substitute has left us with pork chops that are often dry and flavorless.

Will’s hand is slapped away from the cheddar for the macaroni and cheese. Being the birthday boy may entitle you to benefit’s at the dinner table, but not in the kitchen.  Kristin is an amazing cook. Her herb and cheese paste really made the pork chops shine.  After a quick sear in a pan, the pork chops go to the cool side of the grill.

Roasted bell peppers provide more punch to the plate, and played with the pork wonderfully. In fact, the meal was so sublime that it was beyond photography. My camera’s battery– and every other camera in the house— had all wavered in the face of such a great meal. With the steaming plate and a Bershire pork chop staring me in the face, I did what came naturally. It was probably the best pork chop I’ve ever eaten, with an appealing trace of pink. Kristin served it with an lettuce wedge salad with blue cheese and crumbled bacon, the roasted peppers, and the mac and cheese.

The next day, I charged every battery I own. And I just might have to buy some of those pork chops.

Indian cuisine at Taj

Tuesday, July 29th, 2008

The University of South Florida area of north Tampa is rife with restaurants, but there is not much good food to be found. For some students and employees disgusted by USF’s deal with the latest devil. You will not find the name Aramark on USF’s dining page. That company currently holds the monopoly on USF’s foodservice. The monotony of campus dining drives some to insanity: giving up their scarce parking space to get lunch off-campus.

(Rant: It is a sad state when the supposed engine of innovation, discovery, and community hands over its vital workings to private monopolies. Today Aramark, a company that performed quite poorly when awarded a similar contract with Florida’s prison system, runs the show, and it is not very flavorful or diverse.)

When i can’t pack my lunch, I flee campus, a culinary refugee in search of superior victuals nearby.  That’s why it is great to have any good non-chain restaurants near the university.  Taj’s buffet has a room temperature table and a hot one.  The offerings are diverse but never seem to change.  Some variation would be nice, especially among the hot entrees.  That said, I don’t quibble when I dine at Taj’s Indian lunch buffet.  At $8, the lunch buffet is a very good deal.

It may not be the best Indian food I’ve ever had, but it sure beats USF’s monotonous drek.

Breaking out of the Angola Prison Rodeo

Thursday, July 24th, 2008

I wrote this article in 2006 after attending the Angola Prison Rodeo in Louisiana with a buddy, Shane. I had foolishly hoped the southern food at the accompanying festival would be tasty. I was wrong. It is a prison, after all. While the food was lousy, at least it was not seasoned with ground glass. Besides, the rodeo was a lot of fun.

———

I never thought I would go to prison, much less for a rodeo. The drive from New Orleans lasted over two hours to the infamous Louisiana State Penitentiary for the Angola Prison Rodeo. The event sells out every time it is held, filling the five thousand seat arena to capacity.

I flashed my ticket to the guard at the gate and she waved me through. A few trees dotted the open landscape of the prison grounds, and police officers on four wheelers herded us to a field for parking. After a long walk to the entrance, I turned around the moment I saw the sign. Cell Phones Prohibited. In an honest mistake, my buddy brought his cell phone from the car. We joked that he was desperate to stay in touch with friends and family while in the belly of the beast.

The atmosphere of a flea market prevailed at the convict crafts fair surrounding the arena. Those looking for sincere gifts and art will be disappointed. Those seeking surreal people watching will never want to leave, as it justifies the ten dollar admission by itself.

“Clocks!” a convict announced from behind a chain link barrier, “We got a deal on clocks today!” His fingers clawed into the chain link. He leaned against it as if he held the bars of his own cell. His young face gestured toward a long table between us on my side of the fence. The simple varnished clocks reminded me of those I made in woodshop as a boy: honest and shiny. Dozens of other convict craftsmen ogled the passersby. “Hey Beyonce!” one called to a young lady from behind the fence in a playful tone. A light rain fell from the gray sky.

Another table contained crude wood miniatures of an electric chair bearing burnt lettering which read “old Sparky.” I briefly entertained the idea of buying one for a friend, a scholar of criminal justice. I decided the joke wouldn’t last as long as the walk back to the car. To be fair, some of the wooden furniture looked handsome, and I saw several pickup trucks stacked with sold pieces.

Walking among the crowded stalls, I brushed up against what appeared to be a craft-laden table. It collapsed slowly and the bad woodwork slid into the mud. Beneath the upset plank of wood were not the legs of a table but a soggy cardboard box that succumbed to the weight of its wares. A few people gasped at the spectacle, and a trustee cried “Oh” as if he caught a roving vandal in the act. Surely there would be swift, brutal retaliation for my carelessness, the tone of his voice implied. I lived to tell the tale.

I heard the Angola Rodeo offered a wide range of junk food, fair food, and Southern food. I sought barbecue brisket and pulled pork, gumbo and gator tail, funnel cakes and greens. My friend made the mistake of asking a vendor where to find good barbecue. Our erstwhile host led us to a bored-looking group of erstwhile sandwich vendors. We waited for at least ten minutes while the supposed pit-masters ignored us. I smelled a rat and pulled on my buddy’s sleeve—time to go. But he’d already given over his money. When confronted, the sandwich slingers apologized and handed over a heavy bundle wrapped in paper. Inside, we found the nasty evil twin of the McRib. The spongy meat tucked into a bun never saw a wood fire in its short life, from food processing factory to prison. I did find a passable gumbo. It would have to do. Those poor prisoners, I thought.

The spectators crowded into the tidy arena and the show commenced. A homespun master of ceremonies presided over the activities, but not from a skybox. He announced from horseback in the arena itself, donning elaborate cowboy regalia. The rodeo band played keenly casual music from a high platform in the shade. They made the most of the shifting events, giving voice to the comedy, potential tragedy, and tentative interludes that afternoon.

The announcer played the straight guy against the rambunctious rodeo clowns. Parts daredevil, drunk idiot, carnie, and clown, they never failed to tease out chuckles from all ages of the audience. The hokey routines abounded with silly Southern drawls, lending the atmospheres and attitudes of Ringling Brothers and Hee Haw. The announcer and clowns traded one liners between the many events. The variety and brevity of each competition unfolded at a brisk pace, which provided constant entertainment.

Teams of three convicts each attempted to subdue and milk wild cows. Most of the time, the irritated cow pushed and dragged the men around. Still, a couple men showed evidence of milk on their gloves, and won.

A surreal sideshow act may have been the most entertaining event of all. A trainer unleashed fours dogs into the arena, but these were no ordinary canines. The trainer saddled them up like horses. Small monkeys dressed like cowboys rode the dogs. Together, they herded a group of sheep. Nothing else in the arena that day proved as well trained as those dogs—certainly not the convicts, most of whom seemed to be complete amateurs at riding.

One event showed just how untrained these convicts were with animals. A single convict rode across the arena on a bareback horse. On the opposite side, another convict stood atop a barrel, waiting for a ride. In an awkward dance, the riding convict maneuvered his horse beside the barrel, while other jumped off onto the horse’s back. Such hijinks may look impressive in Western films, but horses clearly do not like being jumped on by grown men. They threw many a convict in irritation. Two wannabe cowboys suffered a bouncy turn on horseback. They unwisely rode sitting straight up, so they had no leverage. Judging by how slowly they rose after being thrown from the horse, any hopes of fathering children in the future is questionable at best.

Convict poker is perhaps the most famous event at the Angola rodeo. Four convicts sat at a card table going through the motions of gambling. Officials released an angry bull into the arena, and the rodeo clowns teased the bull into charging. They dove out of the bull’s path, and it blindly charges. If a convict stands or is forcibly unseated, he forfeits the prize of five hundred dollars. It sounds terribly dangerous, but bulls—even enraged ones—are easily distracted, and often pranced around the edges of the arena and gazed at the audience.

Far more impressive and dangerous was convict pinball. The same principle applied, but convicts had to stand in fixed circles. A particularly large white bull scared three of the four convicts out of their circles, sometimes with a mere glance. In one violent sequence, a rodeo clown stood in a barrel and taunted the bull. When the beast charged, the hapless clown hunched into the barrel. With one sweep of his horns, the powerful bull threw the barrel through the air. The dazed clown emerged from the upturned barrel after the bull moved on to his next victim.

The final event is also the most desperate for the convicts. A bull with a poker chip tied between his horns entered the arena. About twenty waiting convicts tried to grab the chip and avoid the bull’s horns. This finale event is so interesting because the convicts do not simply try to avoid the bull. If they want the rodeo’s biggest prize, they must seek it out. One convict did just that and held the chip without getting gored. With this climax, the rodeo ended.

On the way to the parking lot, I glanced a simple piece at a crafts stand. A mirror framed in wood and barbed wire. I thought it terribly mundane then, but that mirror is profound now. For a few dollars, anyone could see their living portrait surrounded by tangled, uneven justice.

Aside from the regrettable food, something else aroused my sympathy for the convicts at Angola. Earlier that day, nothing could be as simple as entering the prison and being led to a parking place. Hours later, nothing could be more chaotic and frustrating as getting out of there. The friendly guards on the four wheelers were nowhere to be found on our way out. Automobile anarchy ensued. Thousands of cars lined up to get out on the single two-lane road to freedom. It took a good two hours to bust out of that joint, during which my buddy stringed up my guitar and fretted away. I improvised some lyrics as we idled by a frowning guard. In a joyous, raspy voice I sang, “It’s a good day to break out of prison!” For a moment, the guard smiled as we crept by.

We found our freedom as the sun set and a heavy rain beat down. Famished for lack of edible food in prison, we vainly searched for an open restaurant that Sunday evening in the backwoods of Louisiana. At least we had our freedom and a new song to sing. The further we traveled away from Angola, the more impressive our memories of the rodeo became. I silently hoped the bulls were already out on the pasture again. Of course, the convicts would have to wait a bit longer, with or without a prize from that day’s rodeo.

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Shane and I wrote a couple of songs inspired by the event while staying at a cushy bed and breakfast in the Marigny district of New Orleans (the city was, and is, still raw from Hurricane Katrina). You can listen to the Angola Rodeo Song here. Shane is an excellent musician, and I just write the lyrics and sing along.

In a perfect world, I would take my nephews to see the Angola Prison Rodeo. Let’s set aside any ethical objections to prisons or rodeos for a moment. As a boy, I would have been completely enthralled by the action and very scenario of the rodeo. It would have been like watching the circus. In prison.

Traveling: ramen and chili

Sunday, July 20th, 2008

They say flying isn’t fun any more. It wasn’t much fun in the first place, but what the talking heads mean to say is “flying isn’t fun for the airlines anymore.” They’re losing money, and we pay more for an inferior experience.

If I must fly, I bring supplies. You never know how long you may be delayed, and most of the food in the airport will either kill you or your wallet. Bring fruit, trail mix, crackers and firm cheese, sandwiches, whatever. Then sit back and dream of the great food you’ll have once you get to your destination. Chowhound.com’s message boards are a wonderful resource when planning travel.

I flew to Anaheim a couple weeks ago for business and pleasure. I gave a speech at the annual summer conference of the American Library Association about podcasting. I’ve been pretty busy lately making films at work. You can find them easily in ITunes U or You Tube. Aside from the conference, I visited Shane, a good friend and musician, in San Diego.

We started our visit with some wonderful Japanese food. This pork and tofu ramen was especially memorable: spicy, strangely sweet broth, with the firm ground pork, soft tofu, and slick noodles. Shane described Chopstix on Convoy St. as working-class Japanese food. That part of town is packed with Asian restaurants of every stripe, and the cramped competition fosters great food.

We missed a planned trip to Hash House A Go Go, but my breakfasts are satisfying. I like to scramble eggs with salsa. I cook the water from the salsa out and add butter and the eggs. Much better than watery eggs. Shane needs a toaster. I was too hungry to use the oven.

The Horny Toad Chili struck again in Sand Diego! Here’s I’m cooking the veggies and letting the cooked meat cool off.

Aww, shucks. I used a little bacon grease to start the chili, and crumbled the crispy bacon onto the cornbread before baking. It is a nice treat without adding much grease. Besides, it looks cool.  Next time I’m stuck at the airport, I’ll imagine this meal.

Thai chicken and coconut soup

Wednesday, July 16th, 2008

There is nothing better as a home cook than demystifying food that seems complicated. I like to experiment on Sundays with new dishes that might serve as excellent lunches during the coming work week. I double or triple the recipe without adding additional meat for some recipes. If it happens to be healthy, then all the more reason to eat it.

I have to earn a living, but i do not have to eat Subway or Lean Cuisine. I love life too much!

Last week’s featured lunch was not especially healthy, but it wasn’t evil, either. I love Thai chicken soup with coconut milk, lemon grass, and cilantro. I adapted this dish from America’s Test Kitchen. I boosted the garlic and added red bell pepper.

The soup begins with a base of shallots, lemon grass, and cilantro.  Soften the vegetables over medium high heat.  Add coconut milk and low sodium chicken broth to start your base.  This is some seriously concentrated flavor.

Strain the base and enjoy the fragrant steam.  Add more coco milk, mushrooms, and chopped chicken.  Thai chilies liven up the party. Add the red bell pepper and curry/chili paste and simmer.  The and chili heat is mellowed by the rich coconut broth. The sharp lemon grass and citrus heighten the flavors.

For lunch, I packed along a slaw with a simple dressing of rice vinegar, fish sauce, lime juice, and a little sugar. Pork and cabbage dumplings make the salad a small meal unto itself. In the future, I’d rather have a few small shrimp on the salad instead of the dumplings.

Needless to say, I thoroughly enjoyed the soup for lunch and a couple dinners that week. Since I tripled the recipe, I had plenty to share with friends and co-workers. Best of all, a seemingly exotic dish was demystified.

Thai chicken and coconut soup

Sautee 1 tsp vegetable oil, 3 stalks thinly sliced lemon grass (approx. the bottom 5 inches), 3 large chopped shallots, 1/4 cup chopped cilantro, 1 tbl fish sauce.

stir in 32 oz low sodium chicken broth and 14 oz of coconut milk. Simmer over high heat. Reduce heat to low and simmer 10 mins. Strain broth.

stir in another 14 oz coco milk and i tbl sugar. Bring to simmer. Reduce heat to medium, add 1/2 pound white mushrooms, 3 chopped Thai chilies, and 1 diced red pepper. Cook 2-3 minutes. Add 1 pound chopped chicken breast and stir for 2-3 minutes. Remove soup from heat.

Whisk 3 tbl fresh lime juice, 2 tbl fish sauce, and 2 tsp Thai red curry paste. I used one made specifically for Thai (hot and sour/Tom Yum Kung) soup.

garnish with diced cilantro, scallions, thinly-sliced Thai, jalapeno, or Serrano chilies, and more lime juice.

Queen of Sheba

Monday, July 14th, 2008

A new Ethiopian restaurant has drawn healthy crowds since opening a few months ago. Queen of Sheba on Henderson deserves the attention.

Queen of Sheba serves a nice combination of 8 different dishes, all served on the ubiquitous, spongy injera bread. I kept going back for more of the red lentils (top left), cabbage and vegetables (top), berbere-spiced chicken with boiled egg (center), and a wondeerful dark-sauced lamb (or was it beef?).

Not to be mistaken for warm, damp towels, injera bread serves as the meal’s plate and utensils. Its soft texture may disappoint those who like crusty bread. With all the saucy dishes, injera does not hold up well as a utensil. If you want a fork or spoon, one must apparently ask. The injera also tends to fill you up. We weren’t offered second helpings of the entrees until we had consumed an entire basket of injera, along with half of the virtual “platter.” It would have been a nice courtesy to tell us we could request seconds earlier.

Queen of Sheba’s food is full-flavored and the staff is friendly. Let’s hop that they can carve out a niche in Tampa, which has been bereft of Ethiopian cuisine since Ibex closed almost ten years ago.


China Yuan, family style

Monday, July 14th, 2008

I can’t go for very long without visiting Peter Chen’s wonderful restaurant, China Yuan. It is easily one of my all time favorites. He specializes in Cantonese cuisine, particularly Hong Kong barbecue. The only real contender in Tampa is the Yummy House down the street.

On a cold rainy night in 2002, I drove down Armenia and craved hot soup. I decided to try a restaurant that had once disappointed me– China Yuan. I didn’t know at the time that Mr. Chen had taken it over and vastly improved the food. I was immediately hooked, especially because i lived just a mile away.

I interviewed Mr. Chen several years ago and learned that his uncle had owned a Cuban Chinese restaurant in Tampa years ago. Chen’s recent expansion and renovation project makes for a very attractive restaurant with live seafood and roasted meat on display. I highly recommend it.

These days, China Yuan is a favorite of my family. We especially like sharing the food via the table’s lazy Susan. Begin with hot tea and the honey roast pork.  Shrimp wonton soup is light and abundant with fresh Chinese cabbage. The wontons hold ground shrimp and a nice punch of garlic.

We ordered the General Tso’s chicken for the kids, and found it was the best version we’d even tasted.  The Orange flavored beef was similar, but with the aroma of fried orange rind.  The walnut shrimp are my mother’s favorite, with candied nuts and a creamy glaze. Women in general seem to like this dish, including my aunt, who didn’t like Chinese food until we brought her to China Yuan.

The beef chow fun with black bean sauce is one of my new favorites. The broad noodles have a wonderful tender, chewy texture. The beef is perfectly cooked, the vegetables warm but crunchy, and the “dry” black bean sauce offers a wonderful briny kick.

Be sure to order vegetables, especially snow pea tips or Chinese cabbage. Mr. Chen grows the produce on his own farm in Plant City. The stir fried snow pea tips with garlic are the best greens in the world. I will have to get a picture another time.

For dessert, there is a nice Chinese bakery in the same strip mall. I prefer the walnut cookies and flaky almond bark. The savory buns are an ideal snack when traveling. The neighboring Din Ho market is among the best Chinese groceries in Tampa, along with Oceanic downtown, which is bigger.

I once took friends to China Yuan to celebrate some forgotten occasion, and announced I would pay the bill. This is usually a safe thing to do, as the prices there are so reasonable— most entrees average around $8-$11. We decided to order a fresh lobster. Mr. Chen brought it to our table, a huge specimen of writhing spines. When i asked how much it cost, I thought i heard him say seventeen. I was amazed, and couldn’t quite believe the price. When i got the bill, I confirmed that the beast cost $70. My friends had a laugh and I happily paid the bill— stir fried whole with vegetables and a light sauce, it was some of the best lobster I’d ever eaten.


A History of Tampa In Ten Meals

Thursday, July 10th, 2008

I’m happy to get some of my history-related writing up here, as there has been so much about home cooking. My Creative Loafing article came out in their annual Food Issue in June. Click here and tell me what you think.